Garden Buffet Restaurant

After a long, tiring afternoon of shopping the other day, my friend and I stopped by for dinner at the Garden Buffet in Cherry Hill. What we found was just what we needed: a cheerful atmosphere, quick service, delicious food and a fabulous selection.

Our waiter brought us some refreshing lemonade (with free refills) right away. Then we went to the buffet to choose from over fifty entree items as well as a salad, fresh fruit and dessert bar. Since my friend and I have completely different tastes, this was perfect. And at $7.99 for all you can eat ($4.25 for children under 12), it suited our wallets just fine, especially after all that shopping!

My friend loves spicy food and was happy to find her Hot and Spicy Soup not only delicious, but also loaded with vegetables. I was pleased with my more mellow Egg Drop Soup, and, just as I finished it, our waiter brought my special order. At the buffet, he had noticed my interest in an appetizing vegetable, beef and rice noodle dish, but I don`t care much for meat. So he asked the chef to prepare a vegetable-only portion, and it was perfect.

My Mussels with Black Bean Sauce was also very good. The sauce was excellent, and the mussels were large and tender. My friend doesn`t like seafood, and so she enjoyed bite-sized pieces of General Tso`s chicken and a crunchy Egg Roll. She also found the Boneless Spare Ribs very lean and tasty. My favorite dishes were the crisp-tender Fresh Green Beans, peel-your-own Steamed Shrimp, and Stir-fried Rice, while my friend`s favorite was Sweet and Sour Chicken. We both enjoyed some rich Chocolate Mousse and coffee for dessert.

I found out that the menu changes daily and season-ally at the Garden Buffet, so there`s always something new. In addition to the sit-down buffet, made-to-order dishes and carry-out orders are also available.

Garden Buffet 500 Route 38 (at Cuthbert Road) Cherry Hill 488-4889

Hours Monday - Thursday: 11 a.m. - 10:30 p.m. Friday & Saturday: 11 a.m. - 11 p.m. Sunday: 11:30 a.m. - 10 p.m.

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Author: Leah McClellan